Yield: 12 Servings
|3 cups||Graham cracker crumbs|
|\N \N||Sugar (optional)|
|1 pack||(12-oz) semi-sweet chocolate chips|
|2 pounds||Cream cheese; softened|
|2 cups||Sour cream|
Melt butter & add graham cracker crumbs. Mix well. (Add a little sugar, if desired.) Spread on bottom & up sides (within 1 inch of top) of a 10-inch spring form pan. For filling, melt chocolate in double boiler. Beat cream cheese in large mixing bowl at medium speed until light & fluffy. Gradually beat in sugar, about ¼ cup at a time. Add eggs, one at a time, beating well after each addition. Add melted chocolate, cocoa & vanilla. Blend thoroughly. Stir in sour cream. Pour into chilled crust. Bake at 300 for 1-½ hours. Cool at room temperature. Chill at least 5 hours before cutting.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .